1.
pickles, pickled vegetables
Vegetables preserved by pickling in salt, rice bran, vinegar, sake lees, or miso.
漬物 refers to Japanese-style pickled vegetables, a staple side dish served with most traditional meals. Vegetables are preserved using salt, rice bran, vinegar, miso, or sake lees.
MAJOR TYPES:
- 糠漬け: rice bran pickles
- 塩漬け: salt pickles
- 醤油漬け: soy sauce pickles
- 味噌漬け: miso pickles
- 酢漬け: vinegar pickles
COMMON VEGETABLES:
大根 (daikon), きゅうり (cucumber), 白菜 (napa cabbage), なす (eggplant).
ALTERNATE NAMES:
Also called お新香 or お香々 in polite or traditional speech.
CULTURAL NOTE:
漬物 is served as a side dish with almost every traditional Japanese meal. Many households make their own, and regional varieties are a source of local pride.